Buffalo Chickpea Pasta Salad
This Buffalo Chickpea Pasta Salad is a vibrant, flavorful dish that’s perfect for any occasion! Whether you’re hosting a summer barbecue or looking for a quick weeknight meal, this salad stands out with its crispy buffalo chickpeas and creamy dairy-free green chile ranch dressing. It’s not just delicious; it’s also packed with nutrients, making it an excellent choice for those seeking healthy, vegan options.
Why You’ll Love This Recipe
- Quick Preparation: This salad can be made in just 30 minutes, making it ideal for busy weeknights.
- Flavor Explosion: The combination of spicy buffalo chickpeas and creamy ranch dressing creates a mouthwatering flavor profile.
- Versatile Dish: Perfect as a main course or side dish, it fits various occasions, from picnics to potlucks.
- Healthy Ingredients: Packed with vegetables and plant-based protein, this salad is nutrient-dense and satisfying.
- Customizable Options: Feel free to swap in your favorite veggies or adjust the spice level to suit your taste.
Tools and Preparation
Before you start cooking, gather your tools! Having the right equipment makes preparation easier and more enjoyable.
Essential Tools and Equipment
- Food processor or blender
- Large pot
- Skillet
- Mixing bowl
- Measuring cups and spoons
- Colander
Importance of Each Tool
- Food processor or blender: Essential for creating the smooth green chile ranch dressing.
- Large pot: Needed for boiling the pasta perfectly without sticking.
- Skillet: Ideal for cooking the chickpeas until they’re crispy and infused with buffalo sauce.
Ingredients
This Buffalo Chickpea Pasta Salad is the ultimate vegan salad! Made with crispy buffalo chickpeas, dairy-free green chile ranch, pasta & veggies!
Pasta and Veggies
- 1 pound short pasta (I used cavatappi)
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 1 bunch cilantro (chopped)
- 1/2 large red onion (diced, or 1 small onion)
- 2 small avocados (chopped)
- 2 green onions (diced, for topping)
Chickpeas and Seasonings
- 1 teaspoon avocado oil
- 1 15-ounce can chickpeas (drained & rinsed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/4 cup buffalo sauce (I used Frank’s Red Hot)
Green Chile Ranch Dressing
- 2/3 cups vegan mayo
- 1 4-ounce can green chiles
- 2 cloves garlic (peeled)
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- 1-2 tablespoons apple cider vinegar (to taste)
How to Make Buffalo Chickpea Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water. Set aside.
Step 2: Prepare the Chickpeas
Meanwhile, heat the oil in a skillet. Add the chickpeas along with garlic powder, smoked paprika, and pepper. Cook for 3 minutes, or until the chickpeas start to get crispy. Pour in the buffalo sauce and cook for another couple of minutes while stirring frequently. Remove from heat and let them cool.
Step 3: Make the Ranch Dressing
Add all of the ranch ingredients into a food processor or blender. Blend until smooth. Taste and adjust seasonings as needed. Set aside.
Step 4: Assemble the Salad
In a large bowl, combine the cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss everything together until well combined. Top with diced green onions before serving.
Now you’re ready to enjoy this delicious Buffalo Chickpea Pasta Salad!
How to Serve Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad is a fantastic dish that can be enjoyed in various ways. Whether you are hosting a gathering or preparing a family meal, here are some serving suggestions to elevate your dining experience.
As a Main Course
- Enjoy it chilled or at room temperature for a satisfying and filling meal.
- Pair with crusty bread for a heartier option.
With Toppings
- Add extra avocado for creaminess and healthy fats.
- Sprinkle crumbled vegan feta on top for additional flavor.
For Meal Prep
- Divide into containers for easy lunches throughout the week.
- Keep the dressing separate until ready to serve to maintain freshness.
As a Potluck Dish
- This salad is perfect for sharing! Bring it to barbecues or potlucks.
- Serve it alongside a variety of other dishes for a complete spread.
With Fresh Herbs
- Garnish with additional cilantro or parsley just before serving.
- Fresh herbs enhance flavor and add visual appeal.
How to Perfect Buffalo Chickpea Pasta Salad
To make your Buffalo Chickpea Pasta Salad even better, consider these helpful tips.
- Use al dente pasta: Cooking the pasta slightly less than usual prevents it from becoming mushy when mixed with the other ingredients.
- Adjust spice levels: If you prefer less heat, reduce the amount of buffalo sauce or choose a milder variety.
- Chill before serving: Allowing the salad to sit in the fridge for at least 30 minutes lets the flavors meld beautifully.
- Experiment with veggies: Feel free to add other vegetables like cucumbers or corn for added crunch and color.
- Make it gluten-free: Substitute traditional pasta with gluten-free options, ensuring everyone can enjoy this dish.
- Portion control: Serve in smaller bowls or jars for individual servings at gatherings.
Best Side Dishes for Buffalo Chickpea Pasta Salad
Buffalo Chickpea Pasta Salad pairs well with a variety of side dishes. Here are some great options to complement your meal.
- Grilled Vegetable Skewers: Colorful skewers of seasonal veggies add smokiness and texture.
- Corn on the Cob: Sweet corn brushed with vegan butter makes for a classic summer side.
- Crispy Potato Wedges: Seasoned potato wedges provide a satisfying crunch alongside your salad.
- Coleslaw: A tangy vegan coleslaw offers a refreshing contrast to the spicy pasta salad.
- Garlic Breadsticks: Warm breadsticks spread with garlic vegan butter are perfect for dipping in ranch dressing.
- Fruit Salad: A light fruit salad adds sweetness and balances the bold flavors of the pasta salad.
Common Mistakes to Avoid
Making a Buffalo Chickpea Pasta Salad can be simple, but there are a few common errors that could affect your dish. Here’s what to watch out for:
- Using the wrong pasta: Different pasta types have varying cooking times and textures. Opt for short pasta like cavatappi or rotini for better flavor absorption.
- Not rinsing the chickpeas: Skipping this step can lead to a gritty texture. Always drain and rinse canned chickpeas to enhance their taste.
- Overcooking the vegetables: To maintain freshness, add raw veggies like bell peppers and tomatoes just before serving. This preserves their crunch and flavor.
- Ignoring seasoning adjustments: Taste is personal! Don’t hesitate to tweak the spices in both the buffalo chickpeas and ranch dressing to suit your palate.
- Skipping chilling time: Allowing your salad to chill for at least 30 minutes helps the flavors meld beautifully. Patience pays off for a more flavorful dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Consume within 3-5 days for best taste.
Freezing Buffalo Chickpea Pasta Salad
- Not recommended; freezing may affect texture and flavor.
Reheating Buffalo Chickpea Pasta Salad
- Oven: Preheat to 350°F (175°C) and warm for about 15 minutes, covered.
- Microwave: Heat in short intervals (30 seconds), stirring in between until warmed through.
- Stovetop: Warm over low heat, stirring frequently until heated through.
Frequently Asked Questions
Here are some common questions about making Buffalo Chickpea Pasta Salad:
What is Buffalo Chickpea Pasta Salad?
Buffalo Chickpea Pasta Salad is a vibrant vegan dish featuring pasta, crispy buffalo chickpeas, fresh vegetables, and a creamy dairy-free ranch dressing.
Can I customize my Buffalo Chickpea Pasta Salad?
Absolutely! Feel free to add any vegetables you love or swap the chickpeas for another protein source like tofu or tempeh.
How do I make this salad gluten-free?
To create a gluten-free Buffalo Chickpea Pasta Salad, simply use gluten-free pasta made from rice, quinoa, or other grains.
What can I serve with Buffalo Chickpea Pasta Salad?
This salad pairs well with grilled veggies or as a refreshing side at picnics and barbecues. It also serves as a hearty main dish!
Final Thoughts
This Buffalo Chickpea Pasta Salad is not only delicious but also versatile enough to suit various tastes. You can customize it with different veggies or dressings, making it perfect for any occasion. Try it today, and enjoy its comforting flavors!
Buffalo Chickpea Pasta Salad
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
Description
Buffalo Chickpea Pasta Salad is a vibrant and satisfying vegan dish that showcases the bold flavors of spicy buffalo chickpeas combined with a creamy, dairy-free green chile ranch dressing. This colorful salad is perfect for summer barbecues, potlucks, or quick weeknight dinners. With its hearty pasta, fresh veggies, and customizable ingredients, it caters to both flavor enthusiasts and health-conscious eaters. Ready in just 30 minutes, this salad not only pleases the palate but also nourishes the body with plant-based protein and wholesome nutrients. Enjoy it as a filling main dish or a vibrant side; either way, it’s sure to be a hit at any gathering!
Ingredients
- 1 pound short pasta (cavatappi)
- 1 can chickpeas (15 ounces)
- 2/3 cup vegan mayo
- 1 bell pepper (diced)
- 10 ounces grape tomatoes (halved)
- 2 small avocados (chopped)
- Buffalo sauce (1/4 cup)
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a skillet, heat avocado oil and add rinsed chickpeas with garlic powder, smoked paprika, and pepper. Cook until crispy, about 3 minutes. Stir in buffalo sauce and cook for an additional few minutes before removing from heat.
- Blend all ranch dressing ingredients until smooth in a food processor.
- In a large bowl, combine cooked pasta, diced veggies, crispy chickpeas, and ranch dressing. Toss to mix well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
